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Preheat oven to 375°F.

Lay the puff pastry out on a flat, floured surface. Place the brie in the center of the pastry. Gather up the edges of the pastry, pressing around the brie and gather at the top. Gently squeeze together the excess dough and tie together with a piece of kitchen twine. If there is a lot of excess pastry, trim down the dough so it’s only 2 inches tall at the most.  Brush any flour off the outside of the dough, then brush the beaten egg over top and side of brie. Place brie on a cookie sheet lined with parchment paper and sprayed with nonstick spray. Bake for about 40 minutes or until pastry is golden brown.

Remove from oven, let cool about 10 minutes and enjoy with a crusty baguette or artisanal crackers.

Chefs Note:  This recipe would be delicious with any of our Mezzetta Everything Spreads.